In a large bowl, combine the frisee, Boston lettuce, baby arugula, and radicchio and diced beets, sliced fennel, and pear slices. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the crumbled goat cheese and pecans and mint evenly over all four salads.